Flavors of Africa: Discover Authentic Family Recipes from All Over the Continent
By Evi Aki
()
About this ebook
Explore Africa's Spices, Tastes and Time-Honored Traditions
In Flavors of Africa, Evi Aki shares the traditional Nigerian dishes she grew up enjoying, as well as typical eats from all across the continent. She introduces customary recipes from each of Africa’s different regions, including meals from Ethiopia, Ghana, South Africa, Kenya, Morocco, Egypt, Angola and more, all of which she collected with the help of relatives and family friends.
Sample tried-and-true staples that have survived generations, like Nigerian Red Stew, Jollof Rice, Moroccan Spiced Lamb and Eritrean Red Lentils with Berbere Spice Mix. Enjoy Evi’s unique spin on classics like West African Egusi Soup and Ewa Oloyin (a vegetarian bean dish), in addition to her lighter and healthier take on traditional African street foods like Zanzibar Pizza.
Whether you’re a foodie, a spicy food aficionado or simply looking for a colorful new cuisine to try, Flavors of Africa is an excellent map for your culinary journey.
Related to Flavors of Africa
Related ebooks
The Lebanese Heritage Cookbook Rating: 0 out of 5 stars0 ratingsSimple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours Rating: 4 out of 5 stars4/5Malaysia: Recipes from a Family Kitchen Rating: 0 out of 5 stars0 ratingsSweet, Savory, Spicy: Exciting Street Market Food from Thailand, Cambodia, Malaysia and More Rating: 0 out of 5 stars0 ratingsRichard Sandoval's New Latin Flavors: Hot Dishes, Cool Drinks Rating: 0 out of 5 stars0 ratingsCarla's Comfort Foods: Favorite Dishes from Around the World Rating: 3 out of 5 stars3/5Dominican Cooking With An American Twist Rating: 0 out of 5 stars0 ratingsThe Latin Table: Easy, Flavorful Recipes from Mexico, Puerto Rico, and Beyond Rating: 0 out of 5 stars0 ratingsThis Is a Book About Dumplings Rating: 4 out of 5 stars4/5Enid's Homestyle Authentic Jamaican Cuisine Rating: 5 out of 5 stars5/5Tupelo Honey Cafe: New Southern Flavors from the Blue Ridge Mountains Rating: 4 out of 5 stars4/5Holidays at the Trepagniers, Creole Style Rating: 0 out of 5 stars0 ratingsThe Ghana Cookbook Rating: 5 out of 5 stars5/5North African Cookery Rating: 0 out of 5 stars0 ratingsEating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores Rating: 4 out of 5 stars4/5The Tahini Table: Go Beyond Hummus with 100 Recipes for Every Meal Rating: 0 out of 5 stars0 ratingsOriginal Flava Rating: 5 out of 5 stars5/5The Art of African Catering Rating: 0 out of 5 stars0 ratingsSweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition: Island Cooking from Trinidad & Tobago Rating: 0 out of 5 stars0 ratingsMarcus Off Duty: The Recipes I Cook at Home Rating: 0 out of 5 stars0 ratingsThe Fire of Peru: Recipes and Stories from My Peruvian Kitchen Rating: 4 out of 5 stars4/5Authentic African Cuisine from Ghana Rating: 0 out of 5 stars0 ratingsThe Cuban Table: A Celebration of Food, Flavors, and History Rating: 5 out of 5 stars5/5Sweet Middle East: Classic Recipes, from Baklava to Fig Ice Cream Rating: 2 out of 5 stars2/5Sky Juice and Flying Fish: Tastes Of A Continent Rating: 5 out of 5 stars5/5A Taste of Cambodian Cuisine Rating: 5 out of 5 stars5/5Kevin Belton's New Orleans Celebrations Rating: 5 out of 5 stars5/5Nashville Eats: Hot Chicken, Buttermilk Biscuits, and 100 More Southern Recipes from Music City Rating: 5 out of 5 stars5/5Num Pang: Bold Recipes from New York City's Favorite Sandwich Shop Rating: 0 out of 5 stars0 ratings
Courses & Dishes For You
The Unofficial TikTok Cookbook: 75 Internet-Breaking Recipes for Snacks, Drinks, Treats, and More! Rating: 4 out of 5 stars4/5Ninja Creami Recipes: Easy, Delicious and Creamy Recipes to Enjoy from Smoothies, Sorbets, Ice Creams to Milkshakes Rating: 0 out of 5 stars0 ratingsBetty Crocker Lost Recipes: Beloved Vintage Recipes for Today's Kitchen Rating: 4 out of 5 stars4/5Better Homes and Gardens New Cookbook Rating: 0 out of 5 stars0 ratingsTaste of Home Copycat Restaurant Favorites: Restaurant Faves Made Easy at Home Rating: 4 out of 5 stars4/5The Breakfast Bible: 100+ Favorite Recipes to Start the Day Rating: 4 out of 5 stars4/5The "I Don't Want to Cook" Book: 100 Tasty, Healthy, Low-Prep Recipes for When You Just Don't Want to Cook Rating: 5 out of 5 stars5/5Seriously Good Salads: Creative Flavor Combinations for Nutritious, Satisfying Meals Rating: 4 out of 5 stars4/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5The No-Mess Bread Machine Cookbook: Recipes For Perfect Homemade Breads In Your Bread Maker Every Time Rating: 5 out of 5 stars5/5The Ultimate Soup Cookbook: Over 900 Family-Favorite Recipes Rating: 4 out of 5 stars4/5Salad of the Day: 365 Recipes for Every Day of the Year Rating: 4 out of 5 stars4/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Tartine Bread Rating: 4 out of 5 stars4/5The Instant Pot® Meals in a Jar Cookbook: 50 Pre-Portioned, Perfectly Seasoned Pressure Cooker Recipes Rating: 4 out of 5 stars4/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking Rating: 5 out of 5 stars5/5Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes Rating: 4 out of 5 stars4/5Mediterranean Diet Cookbook Rating: 5 out of 5 stars5/5From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over Rating: 4 out of 5 stars4/5Saveur: The New Classics Cookbook Rating: 4 out of 5 stars4/5Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year Rating: 4 out of 5 stars4/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5
Reviews for Flavors of Africa
0 ratings0 reviews
Book preview
Flavors of Africa - Evi Aki
WESTERN AFRICA
The westernmost part of Africa consists of eighteen countries that make up West Africa. This region’s cuisine has had a large influence in Western civilizations, due mostly to the centuries-long slave trade, and is commonly known for starchy foods (like rice and yams), leafy vegetables and tropical fruits. I grew up eating West African cuisine, and what I love most about it is the variety of ingredients that taste and feel like they have come directly from the earth. The flavors are exciting and bring a sense of warmth and comfort, as if you’re directly nourishing your soul. The recipes in this chapter are broken down into main dishes, side dishes and desserts and beverages.
PARTY JOLLOF RICE
When I was growing up, this popular rice dish made its way onto our dinner table almost every week! It’s my favorite rice recipe and is one of the first dishes my mum taught me how to cook. You’ll find many versions of this dish, especially as it varies country to country, but the basis is rice that’s been spiced and stewed in a flavorful tomato broth. What makes this recipe unique to our family is that we use parboiled white rice, as it can stand up to a long cooking time without getting mushy and soft. I also like to add a dash of curry seasoning to round out the flavors of the tomato. The perfect dinner spread would be rounds of Malta and Guinness, large trays of assorted stewed meat and a huge pan of jollof rice.
MAKES 6 TO 8 SERVINGS
5 medium Roma tomatoes, roughly chopped
1 large red bell pepper, roughly chopped
2 small Scotch bonnet chiles or habanero chiles
¼ cup (60 ml) groundnut oil or vegetable oil
1 medium onion, roughly chopped
3 tbsp (48 g) tomato paste
2½ cups (600 ml) chicken stock
1 tsp salt
½ tsp curry powder
½ tsp dried thyme
1 tsp all-purpose seasoning
1 beef, chicken or vegetable bouillon cube
2 cups parboiled rice, rinsed
3 bay leaves
In a food processor or blender, combine the tomatoes, bell pepper and Scotch bonnet chiles and process for about 45 seconds, making sure everything is blended well. Set the mixture aside, reserving ¼ cup (60 ml) in a small measuring cup.
Heat the oil in a medium pot over medium-high heat. Add the onion and fry just until it turns golden brown, 5 to 7 minutes. Add the tomato paste and fry with the onion for 2 to 3 minutes, stirring occasionally.
Add the blended tomato mixture and cook with the onion and tomato paste for about 30 minutes. Make sure you stir it frequently so that the tomato mixture does not burn.
After 30 minutes, the tomato mixture should have reduced by half and should be a deep red color. Reduce the heat to medium and add the chicken stock. Stir and add the salt, curry powder, thyme, all-purpose seasoning and bouillon cube. Boil for 10